A few people I know have had problems in using all the fruit they have, and now in the chill of winter I'm really happy that a work colleague back in February had a load of lemons to offload.
Rather than the more typical lemon curd, I really wanted to try preserving some lemons. I've got a few recipes that require them (they a great put in foil with white fish to bake) and I love the flavour they add to plain cous-cous. Typically it's small lemons that are preserved, but I thought I'd have a crack with this large ones. I found a few methods for preserving them on t'internet, these are the steps I took.
First I picked out the better lemons, about half of the batch, and the other half I juiced to make the brine later. The picked out lemons I cut into segments, not completing the cut so they still stayed together, then I put them into the freezer overnight.
|Ready for the freezer|
|Thawing in the morning.|
After letting the lemons thaw completely the next day, I packed them with table salt, rubbing it into the flesh and into each segment cut. They fell apart a bit at this stage, so I ended up packing them in halves as layers into sterilised jars.
|I sterilised the jars by popping them in a hot oven for 10 minutes.|
|The finish products, a little bit of summer in a jar.|
Between each layer I sprinkled some peppercorns, and I got about 4/5 layers in each jar. Once nice and full I covered the lemons with the juice I had squeezed earlier to make a brine for the preserves. I let them sit for a month in a cool cupboard before tucking in to them.